I am new to this community. I have hobby to make creamy dishes at home. The cost always remains primary factor in my mind so I use cream canisters for making whip cream at home. Soon i will share some recipes for cake making.
I am a pretty good cook, but am jusst so-so with pastry.
I always get all the different kinds of flour mixed up:
Pastry & cake
bread
all purpose
self rising
Next question: how long can you keep flour (that is well sealed) ?